Automated and digital: the kitchen of the future

Noise, heat, long paths to walk, immense time pressure – working in catering, particularly in commercial kitchens, puts high demands on staff, both mentally and physically. That’s reason enough for more and more people to decide against such a job. What can companies do to make working conditions more pleasant, relieve the strain on their employees and inspire enthusiasm for long-term work in a commercial kitchen?

Let’s make one thing clear from the start: unfortunately, there is no one universal solution which fits every company. Workflows can only be efficient if solutions are tailored as individually as possible to the company and its processes.

Experiencing digitalisation: thought-through from start to finish

However, one thing applies to all companies with commercial kitchens aiming to optimise working conditions for their employees: the use of modern, future-proof appliances at the cutting edge of technology is compulsory. This reduces both the workload and the time requirement for employees, with the result that they feel appreciated and are more motivated. It is then easier for them to identify with their employer. In addition, young people in particular are more likely to apply to companies with modern commercial kitchens.

In short, a company that invests in the future is already making a double or treble investment. And it remains competitive during times of skilled labour shortage!

Arguments for a modern commercial kitchen:

  • Automated working processes ensure slick, time-saving workflows.
  • Smart components enable systems to be highly reliable.
  • Having “annoying” tasks performed by technological appliances reduces the strain on kitchen employees in their working life.
  • New, future-proof technological solutions increase your visibility and attractiveness as a modern employer.

Practical examples of relief for employees

What form might optimised workflows take? What can digital processes achieve?

  • There are tray transport trolleys which are designed to be suitable for automatic goods transport. This significantly shortens the paths walked by the employees.
  • If induction docking stations include an autostart principle, up to three meals a day can be pre-programmed over a period of seven days. The data and stored documentation for the programming steps can be accessed at any time.
  • Cooling units which have been developed in a particularly energy-efficient and ergonomic way have a convection cooling system with a digitally controllable thermostat. If the appliances are also movable and have no doors, unnecessary hand movements, such as opening and shutting when portioning, are omitted. Workflows become more efficient.

The kitchen of the future enables better working conditions. Appliances with state-of-the-art technology form an essential component in this, since they relieve strain and motivate employees in equal measure.

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